Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.

Preheat the oven to 400 degrees F.

Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.

Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)

Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes - or even use a hand mixer to blend until just combined. Add in the butter, milk and sour cream and at least 1 teaspoon of kosher salt and ½ teaspoon pepper. Stir in the crumbled boursin. Stir until it fully melts through the potatoes.

Taste and season the potatoes more if needed. You may need another big shake of salt! Do not be afraid to add it.

Once the potatoes are lump free, transfer them to a 9x13 inch baking dish. You can crumble more boursin right on top if you wish.

Bake for 25 to 30 minutes, until warmed through and a bit crisp on top. Serve! Excellent with or without gravy.